Preheat the oven to 350°F. Line the bottom of your springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.

Mix the graham cracker crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.

Make the batter: Reduce the oven to 325°F. Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese, eggs, sugar, sour cream, vanilla, and salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. Lastly, remove large air bubbles by reducing the speed to the lowest setting for 1 to 2 minutes.

Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water halfway up the side to create a water bath.

Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.

Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.

Mix the cornstarch with water to make a cornstarch slurry (if using frozen cherries, use less water). Add the cherries, sugar, lemon juice, and cornstarch slurry to a pot and heat over medium-high heat. Bring to a boil, stirring to avoid burning.

Once the sauce thickens, reduce the heat and taste. As cherries naturally vary in sweetness, adjust with more lemon juice, sugar, or water as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice. For a thinner sauce, add a ½ tablespoon of water at a time. Note: the sauce will thicken as it cools.

Carefully remove the cheesecake from the springform pan and add as much or as little of the cherry topping. Cut slices using a thin knife that's been dipped in hot water and wiped dry after each slice. Enjoy!